Best Mango Bread and Mango Salsa…Two Summer Recipes!

I’ve been in the kitchen a bit more than I normally am lately, and I love my kitchen so it’s not necessarily a bad thing.

My husband and are trying to eat cleaner and that involves more careful grocery shopping (Whole Foods my go-to) and cooking. We like to eat simple foods and today I’m sharing two favorite mango recipes with you. If you like mangos, then read on my friends!

Mangos are seasonal and while others have roses and peonies growing at this time of year, we have various tropical fruits to pluck from the trees right now…

Fresh and free mangos from a friend and this year’s local crop is absolutely delicious! There are many varieties and I’m not an expert so I don’t know which these are, but I always prefer the richly colored fleshy sweet mangos.

I’ve perfected my mango peeling over the years (sorry for the iPhone photos) and what I do is to slice to the large pit lengthwise in quarters. If the mango is at the correct ripening stage you should be able to peel the skin off easily. Then just cut the fruit out with your knife to the pit.

My first recipe to share is for mango salsa. I made a big batch and serve this over fish, shrimp, in a salad…and it’s even good over a slice of crusty French bread as an appetizer!

DELICIOUS MANGO SALSA (adapted from The Food Network)

Ingredients:

One Mango peeled and diced

1/2 cup English (seedless) cucumber

2 Tbs chopped jalapeno pepper

1/3 cup red onion, diced

1 Tbs fresh lime juice (or lemon)

1/2 cup chopped fresh cilantro

Directions:
Combine all ingredients in a bowl and stir…simple as that!

BEST EVER MANGO BREAD

Ingredients:

3/4 cup vegetable oil

2 1/2 cups mangos, (some say mangoes, but I think either is correct) peeled and chopped

1 tsp fresh lemon juice

2 cups all purpose unbleached flour

2 tsp ground cinnamon

2 tsp baking soda

1/2 tsp salt

1 cup organic white sugar

2 eggs

(1/2 cup raisins optional)

Directions:

1. Combine all of the dry ingredients. Beat eggs with oil and add flour to mixture. Add mangos, lemon and raisins.

2. Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees for about an hr or until toothpick comes out clean.

I KNOW that you will love these and the mango bread is best the next day. I love a slice toasted for breakfast…so good!

Don’t miss out!

Comments

That Mango bread looks amazing!!! My MIL turned Vegan last year to control her Type 2 diabetes (which is now completely gone!) and she makes some really delicious things which inspired me to try and make better choices when shopping. She got me into steel cut oatmeal too, so good!

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Welcome to Shabbyfufu! I'm Janet, a forever artisan and often entrepreneur who wears lots of hats. You'll always find me working on the blog, and also as a nationally and internationally published photographer and stylist for several magazines. My mission for this blog is taken straight from the way that I live. I hope to inspire you to live a comfortable life in your own home without much fuss or great expense. You can reach me at shabbyfufu@me.com

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